Baby Back Ribs Recipe

• 2 Tbsp. dry granulated onion">onion or possibly onion">onion pwdr
• 2 Tbsp. dry granulated garlic-powder">garlic or possibly garlic-powder">garlic pwdr
• 2 Tbsp. dark brown sugar
• 1 Tbsp. coarse salt
• 2 tsp freshly grnd black pepper
• 1/2 tsp grnd cloves
• 4 x slabs baby back ribs, about 1 1/2 to 2 pounds each (ask butcher to remove membranes) Oak, hickory or possibly maple wood chips
• 1/4 tsp grnd allspice
• 1/4 tsp grnd cinnamon
• 1/4 tsp grnd mace
• 1/4 tsp freshly grnd black pepper
• 1/2 tsp mild curry pwdr
• 1/2 tsp mild chile pwdr
• 1/2 tsp mild paprika
• 1/4 c. white vinegar
• 1 tsp warm sauce, such as Tabasco
• 1 c. ketchup
• 1/3 c. dark molasses Salt to taste

1. Prepare and preheat grill for indirect method.
2. Soak wood chips.
3. Grill is ready when temperature reaches 200-220 degrees.
4. Mix rub ingredients in small bowl.
5. Blot ribs with paper towels, then sprinkle (don't massage) mix on both sides of ribs.
6. Arrange slabs on grill rack over drip pan and away from coals.
7. Cover and cook 4 to 6 hrs, adding more coals and soaked wood chips as needed.
8. Midway through cooking, use tongs to turn ribs.
9. Ribs are done when you can gently pull them apart with gloved hands.
10. Remove ribs and let rest 15 min before carving into serving pcs.
11. While ribs cook, make barbecue sauce.
12. Sift together dry ingredients into medium bowl.
13. With wooden spoon, stir in vinegar, then rest of the ingredients, one at a time, till well blended.
14. Serve sauce on the side hot or possibly at room temperature.
15. Sauce may be made in advance.
16. Keeps refrigerated for 2 to 3 weeks or possibly frzn for up to 6 months.

oniononion, garlic, brown sugar, coarse salt, black pepper, cloves, back ribs, allspice, cinnamon, mace, freshly grnd black pepper, curry pwdr, chile pwdr, paprika, white vinegar, warm sauce, ketchup, dark molasses salt

Taken from cookeatshare.com/recipes/baby-back-ribs-72837 (may not work)